This classic hearty Italian soup gets a lift with meat- or cheese-filled tortellini. Delish!
- Prep time 30 minutes
- Total time 1 hour & 20 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2023
Ingredients
Method
In large saucepan, heat oil over medium-high heat. Add pancetta and cook, stirring often with wooden spoon, for 3 minutes. Add carrots, celery, garlic, onion and oregano and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Season with salt and pepper. Push vegetables to edge of pan. Add tomato paste to centre of pan and cook, stirring constantly, for 1 minute. Stir tomato paste with vegetables. Add 4 cups of the broth, the tomatoes, beans and bay leaf, and Parmesan rind, if using, scraping up brown bits from bottom of pan with wooden spoon. Bring to boil. Reduce heat to medium-low and simmer for 30 minutes.
Increase heat to medium. Add tortellini to soup mixture and cook until pasta is al dente, 6 to 8 minutes. Add spinach and cook until wilfted, about 1 minute.
(If necessary, stir in remaining broth to obtain desired texture.)
Remove and discard bay leaf and Parmesan rind. Divide soup among bowls; season with pepper, and sprinkle with Parmesan, if using. Serve with Basil & Oregano Pesto, and crusty bread, if desired.
Basil & Oregano Pesto
In food processor, pulse 1 cup packed fresh basil, 1/3 cup packed fresh oregano and 2 cloves garlic until finely chopped. With motor running on low speed, add 1/4 cup olive oil in thin steady stream until pesto is smooth. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 3 days or stored in airtight container and frozen for up to 1 month.)
Makes about 1/2 cup.
Nutritional facts PER EACH OF 8 SERVINGS
- Iron 4.2 mg
- Fibre 6 g
- Sodium 650 mg
- Sugars 6 g
- Protein 16 g
- Calories 350
- Total fat 13 g
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 42 g
